The regional challenge: #1 Kouign Amann from Brittany

Dear Steph,

We, English do not really care about you froggies, except for a few things: your excellent wine, Provence and Brittany. As I've spent a week-end in the latter, I thought I'd challenge you with a traditional & local recipe. Wandering through the alleys of Saint Lunaire's little market, I came up with the idea of baking a Kouign Amann with local products. So of I went and bought a piece of salted butter churn from a local farm and some nice organic flour. Rumor has it that it's a difficult recipe, well let me show you how, with a bit of elbow grease it is easily done.

First of all, start by mixing the warm water with the yeast then gradually add the flour. The dough should be soft, but not too sticky. Lightly dust your countertop with flour and transfer the dough onto it. Knead the dough with your hands until the dough is smooth and elastic. If too sticky, add a bit of flour. Leave to rest in the fridge for an hour.

Sprinkle your countertop with flour and roll the dough in a a rectangle. Sprinkle with the sugar mix, then cover with small and flat pieces of butter.

Now fold the dough in three, then put it in the fridge for 15/20 minutes, roll the dough again and add the sugar and butter. Repeat this operation 2 or 3 times.

Put it in a non sticky pan, cover with sugar and butter then put it in a preheated oven for 30 to 40 minutes (until caramelized) at 200°C.

 Sorry for your diet ;-)